Back in the 90's one of my favourite Saturday night curries was made using Patak's tinned (not Jars) Vindaloo sauce.
When i gave up on trying to replicate the dishes my beloved take away served, I turned my attention to my favourite commercially available sauce.
I bought more books, watched tv programmes and consumed as much information as possible.
As with the BIR cooking I failed to get close.
It had a rich tangy, slight vinegary taste which I loved.
I think Fenugreek was mentioned in the ingredients along with the standard spice list.
Of course there was no internet or network of like minded people then. Not on a mass scale anyway.
There was Pat Chapman's Curry Club, but, I'd bought his books and they didn't help.
I'm not sure whether Patak still sells this sauce. I can't find it on their site and I never see it in my local super markets anymore.
Does anyone remember it? and more importantly any information about how to replicate it at home?
I would be very interested in hearing your thoughts.
Cheers, James
